Veggie and Egg Toast Cups

While trying to figure out recipes for Christmas breakfast, I found this recipe for toast cups from Martha.  I made mine without any bacon and without any salt (my father-in-law is on a low sodium diet).  They were amazing.

Ingredients
8 slices of plain white bread (can also use wheat)
3 tablespoons of butter (or margarine)
1 tablespoon of olive oil
1 onion
3 large button mushrooms
2 small zucchini
8 large eggs

Equipment:
Standard size muffin tin {mine has 12 cups; some have 6}
4 1/4 inch round cookie cutter
rolling pin

How to Make Them Delicious:

1. Preheat the oven to 375 degrees.
2. Lightly butter standard size muffin cups.
3. Flatten bread slices with a rolling pin.
4. Cut bread into circles using a4 1/4 inch round cookie cutter.
   
5. Place bread circles in muffin cups and gently mold them into place.  {Martha has more complicated directions, but this way works for me.}
6. Sauté zucchini, mushrooms, and onions in olive oil.  Add a pinch of salt and pepper near the end if desired.
   
7. Divide mixture into toast cups.  Place about a tablespoon of the mixture into the toast cups.
   
8. Add an egg to each cup.  {I like scrambled eggs on top of mine.  I crack the egg into bowl and scramble it with a fork first.  This meant I had a little egg left over, so I made another toast cup for a total of 9.}
   
9. Sprinkle eggs with a little salt and pepper.
10. Bake 20-25 minutes or until the egg whites are just set.
11. Run a knife around the edges of the toast cups to remove them from the pan.
12. Eat.

 

I think the possibilities of these toast cups are endless.  Add whatever your heart desires and taste the yummy goodness.

Enjoy!